| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Poultry, Salads |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken, cooked & cubed |
| 2 |
c |
Rice, cooked in chicken brot |
| 1 1/4 |
c |
Mayonnaise |
| 6 |
tb |
Lemon juice |
| 3/4 |
c |
Almonds, slivered |
| 1 |
c |
Cornflakes, crushed |
| 2 |
c |
Celery, cooked & cubed |
| 2 |
cn |
Cream of chicken soup |
|
|
Onion, chopped |
| 6 |
x |
Eggs, hard-boiled, chopped |
| 1/4 |
c |
Butter, melted |
INSTRUCTIONS
Prepare chicken, celery, and rice. Combine cream of chicken soup, mayo.,
onion, lemon juice, and chopped eggs. Add first three ingredients and mix
well. Place in casserole for baking.
Heat almonds in melted butter and pour on top of cassrole. Top with
cornflakes. Bake at 350 for 45 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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